Chocolate Chocolate Chip Biscuits Recipe & Homemade Strawberry Butter

Chocolate Chocolate Chip Biscuits, an easy from scratch biscuit recipe with chocolate and chocolate chips! Serve these Southern buttermilk biscuits as breakfast, dessert, or as tea biscuits along with the homemade strawberry butter. These heart-shaped biscuits are perfect for Valentine’s Day or cut them into any shape for anytime of the year.

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So in full disclosure, I made these Chocolate Chocolate Chip Biscuits years ago and forgot to post! Oops! Well, I didn’t exactly forget to post these homemade biscuits. It was more like I couldn’t get my act together before Valentine’s Day, and then it just didn’t seem like a good time. But if you’re looking for a fun breakfast or snack with lots of chocolate, these easy biscuits from scratch are perfect especially with the homemade strawberry butter!

These easy homemade biscuits are really good anytime of year and not just for Valentine’s Day. I mean, chocolate is good always right? Pair these Chocolate Chocolate Chip Biscuits with the strawberry butter, and you have a fun snack or treat.

How to Make Chocolate Chocolate Chip Biscuits:

To start this homemade biscuit recipe be sure to preheat the oven to 425 degrees F and line a large baking sheet with parchment paper or silicone mats.

Mix all the dry ingredients for the biscuits in a large bowl including the flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt.

Using a pastry cutter, fork, or two knives, cut in the cold shortening to the dry ingredients until the shortening is small bits. You could also use cold cubed unsalted butter instead of the shortening.

Stir in the buttermilk then the chocolate chips.

When your dough for these Chocolate Chocolate Chip Biscuits is together, roll the dough out on a lightly floured surface or silicone mat until the dough is about 1-inch thick.

You can cut these biscuits into any shape you want. You don’t even need to cut them out into shapes. If you’d prefer, you could just use a knife and cut into squares.

I used a 2 1/2-inch heart-shaped cookie cutter but you could use any shape biscuit or cookie cutter. Reroll the scraps and continue to cut out the dough until it’s gone.

Using the 2 1/2-inch heart-shaped cookie cutter, I got 12 biscuits. Depending on how small or large you cut the biscuit dough you may get more or less biscuits.

Place the cut out biscuits on the prepared baking sheet. Lightly brush the biscuit tops with a little buttermilk then sprinkle a little granulated sugar on top.

Bake the Chocolate Chocolate Chip Biscuits for about 15-20 minutes or until a little darker brown around the edges and underneath.

These delicious chocolate breakfast biscuits or great for a snack, tea, or dessert!

How to Make Homemade Strawberry Butter:

Homemade biscuits with butter, the best right? Especially, if those biscuits are chocolate and that butter has strawberries. haha!

I served these Chocolate Chocolate Chip Biscuits warm with an easy homemade strawberry butter. You can even make the strawberry ahead of time, cover, and store in the refrigerator for a few days. Or make the butter while your biscuits are baking in the oven.

If you do make the strawberry butter ahead of time, I’d suggest, letting it sit out at room temperature to soften before serving with the biscuits.

So anyways, to start this homemade strawberry butter, mix together the softened butter, sugar, salt, and vanilla in a small bowl until well combined.

Stir in the chopped strawberries and gently mash with the back of a fork or spoon. You can use fresh or defrosted frozen strawberries. They will have slightly different results, but both delicious!

If you’d rather not have your butter so “chunky”, you can put it all in a food processor and process until smooth. Or mix together a little strawberry jam with softened butter instead.

If you don’t like strawberries, you could substitute other fruit such as raspberries.

How to Keep Biscuits Warm:

Like I said above, I served these homemade biscuits warm with the strawberry butter. So I suggest baking the biscuits right before serving for best results. That’s when they’re still warm and fresh.

If you’re looking for some tips though on how to keep biscuits warm as long as you can, I have a few suggestions.

To keep the biscuits warm for a while, you can turn the oven off and keep the biscuits in the oven. Just be careful you don’t keep them in there too long, or they will overbake and start dry out. You can leave the oven door open a bit so the oven isn’t too hot.

I like to wrap biscuits and bread in a clean kitchen towel or cloth, and place in a basket until ready to serve. This is my personal preference for keeping biscuits warm for short periods of time. Instead of a kitchen towel or cloth, you could also wrap the biscuits in aluminum foil to help keep the heat inside.

You can also warm the kitchen towel or cloth (dryer, iron, or whatever…) before placing the biscuits inside. I have also heard of people placing rice in a cloth drawstring bag, microwaving the bag with rice, then removing the rice and keeping the biscuits inside.

You could also bake the biscuits ahead of time, then warm up in the oven (like 200 degrees F) for a few minutes.

These easy biscuits, couldn’t be more perfect for an easy Valentine’s breakfast idea or as tea biscuits ! An easy biscuit recipe, especially one with chocolate, is always a good thing!

If you have leftover biscuits, you can cube them and bake them to make “chocolate croutons” to put over ice cream. Make ice cream sundaes with the leftover biscuits. Reheat the biscuits for breakfast, tea, or snacks. Or you could even try to make bread pudding with the leftover biscuits!

Place biscuits on prepared pan. Lightly brush tops with a little buttermilk and sprinkle a little granulated sugar on top. Bake at 425 degrees F for about 15-20 minutes or until golden brown around edges.

Meanwhile, in a small bowl, mix together butter, 1 tablespoon sugar, and vanilla until well combined. Mix in strawberries and with the back of a fork or spoon, mash the strawberries a little in the butter. Serve with warm biscuits.

Recipe Notes

SNAPPY TIPS: Biscuits are best warm right out of oven. The strawberry butter can be made ahead, covered, and refrigerated for up to a few days.

SNAPPY SUBSTITUTIONS: Instead of fresh strawberries, you could use defrosted frozen strawberries, or substitute other fruit such as raspberries.